If you know me well, you know I love chocolate!
I also love chia seed pudding, as shown through my multiple chia pudding recipes: Chocolate Chia Seed Pudding (different recipe, banana instead of maple syrup used for sweetening), Blueberry Kefir Chia Pudding, and Banana Flambé Chia Seed Pudding.
The health benefits of chia seeds are countless, as chia seeds are a source of healthy omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants, and calcium (source: WebMD). You get great nutrient benefit from this recipe, so you can feel completely guilt-free eating this pudding for breakfast or snack!
I like making my pudding the night before so I don’t have to wait 3-5 hours for the chia seeds to absorb the liquid.
I got this recipe from the Minimalist Baker and loved it! The ratio of liquid to chia seed is perfect, and it is very chocolatey and pudding like. You can click this link for the recipe or you can find an abbreviated copy below. Enjoy!
OVERNIGHT CHOCOLATE CHIA SEED PUDDING
- 1/4 cup cacao powder or unsweetened cocoa powder
- 3-5 Tbsp maple syrup
- 1/2 tsp ground cinnamon (optional)
- 1 pinch sea salt
- 1/2 tsp vanilla extract
- 1 1/2 cups milk or milk alternative of choice (coconut milk and almond milk are my favorites)
- 1/2 cup chia seeds
To a small mixing bowl add cacao powder (sift first to reduce clumps), maple syrup, ground cinnamon, salt, and vanilla and whisk to combine. Add a bit of milk at a time and whisk until a paste forms. Then add remaining milk and whisk until smooth.
Add chia seeds and whisk once more to combine. Then cover and refrigerate overnight, or at least 3-5 hours (until it’s achieved a pudding-like consistency).
Leftovers keep covered in the fridge for 4-5 days, though best when fresh. Serve chilled with desired toppings (I used cacao nibs, strawberries and frozen raspberries).